Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

Check and add salt if required. red chilli powder 1/4 tsp. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. Add remaining water and stir well. Serve hot with hot steamed rice. coriander chopped 1/2" ginger grated 1/2 tsp. garam masala 1 tsp. Garnish with chopped coriander. Pressure cook dal. add the dal. (Approx.4 whistles will cook the dal). Put ghee in a pan and heat . Cool the cooker. Add the paste of spice powders. Once they splutter add ginger. . each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. Fry for a minute. Mix all the spice powders in 1/2 cup water to make thin paste.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. Remove dal.haldi (turmeric) powder 1/2 tsp. Add lemon juice. Bring to a boil. ghee or oil 1/2 tsp. add the cumin & coriander seeds. yellow channa dal 1 tbsp.

Add ginger and garlic to the rest. Add 3-3 1/2 cups water. add chopped coriander and fried onions. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. (Approx.3 whistles) Cool cooker and remove the dal.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. Pour over dal while spluttering. Ghee from the saucepan and keep aside. and pressure cook till done. ghee 1/2 tsp. Stir gently. Drain water. each cumin & mustard seeds Method Wash dals together. and curry leaves. Transfer to a cooker container. asafoetida. Remove 2 tsps. Fry for a minute. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. add seeds. Serve hot with steamed rice or parathas. . Reheat the ghee kept aside. add dals and stir for 2-3 minutes. Add the turmeric to the dal. Transfer to serving dish. Drain out with a spoon. Stir gently.

1 tsp chilli powder . till the onions turn golden brown. Allow it to cool.Tasty Dhal Ingredients whole green gram (moong) . cumin powder .1/4 tsp * sugar .1 1/2 tsp * garam masala .1 tsp oil .tsp turmeric powder . Now add the cooked dhal and stir. To this add onion and ginger and fry.1 inch chopped coriander .1/2 cup ripe tomatoes cut into cubes . Add the fresh cream before taking off the fire. Garnish with chopped coriander and serve hot with roti or puri or any rice dish. Add all the dry masalas .1/4 tsp * coriander powder . In a pan take the oil and heat.1/2 cup gram dhal .1/4 tsp * salt to taste fresh cream (optional) .1/2 tsp * Method Cook the dhals together in the pressure cooker.4 onion finely chopped . stirring occasionally for five to ten minutes. Boil on a low flame. salt and sugar.2 tablespoons . U may have to wait for five to six whistles.4 chopped ginger . Now add the tomatoes and let them cook for a few minutes.

1 tsp mustard seeds .1 .for garnish salt .Dal Tadka Ingredients moong dal or masoor dal . (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee. cumin seeds and mustard seeds.3 or 4 (acc to ur spice level) garlic . Add the cooked dal and salt. For Tadka: cumin seeds .for garnish curry leaves .a pinch .2 tsps hing . fry for 4-5 minutes. Garnish with curry leaves and coriander leaves.to taste lime juice .1. After the seeds splutter add hing.5 cups turmeric .a pinch green chillies . Add some lime juice and serve it with rotis/rice.1 tsp ghee . Then add the green chillies and garlic and fry them for a minute.2 pods (sliced or minced) coriander leaves .2 tsps Method Pressure cook the dal with turmeric.

After few minutes.2-3 chilli powder . & garlic In a pan heat oil.1 cup onion (cut into small pieces) -1 cup garlic . Now add green chillies.2-3flakes kasoori methi (optional) .1/2 tsp salt . little salt. . add the mashed moong dal and little water if required.Daal Ingredients moong dal . tomatoes. It is great with rotis. add onions and fry for few minutes. kassori methi leaves and chilli powder .to taste Method Cook moong dal with 2 cups of water. Garnish with fresh coriander leaves.1tsp green chilies .

heat it.1 cup onion . Blend the soaked daal with yogurt and chillies in a blender to form a thick paste. Take 1/4 portion of the paste. Add the remaining 3/4 paste. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . Add chopped onion and turmeric.1 medium. rai (mustard seeds).Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar . Heat some oil in a thick pan. Add jeera. Add cutlets. (Amount of water can be increased/decreased if you want thinner/thicker consistency).3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt .to taste water Method Wash daal and soak it in water for 2 hrs. Serve with hot rice . Pour 3 cups of water and cook it till it boils. cover with lid and let it cook at low fire. hing and let them splatter a little bit. Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan.

. Pressure cook until it is done. salt. Meanwhile dry roast clovecardamom-cinnamon powder. Add potatopieces. Let the gravy thicken on medium flame. Add it. Mix cumin.1/2 tbsp. Test the salt-remove from the oven. Let them splutter. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp.curry leaves and chieves. a handful of dry chieves. of black mustard seeds. Add washed daal. Chholar daal goes well with puri. Add onion and fry. Let it be cool. Add rice and keep stirring. sugar.3 pieces each (smashed) cinnamon powder .powder (optional) 1/2 tbsp. In 1/2 cup of water. loochi. Remove. of sugar. Add salt. 1/2 tbsp. & turmeric pow. ghee. 1/2 tbsp. Method for ghee bhat Cook rice with 4 cups of water. Grains should be intact. Add mustard seeds. oil cloves. curry leaves. of turmeric powder salt. cardamom . a handful of dry curry leaves.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. It is a very popular dish in west bengal. of curry leaves. coriander. of white cummin powder 1/2 tbsp. parota (paratha) etc. of coriander powder. Heat ghee. Add salt. Method Heat oil in pressure cooker. Add to the cooked daal.add red chillies. The daal will be thick and a sweet aroma will come out if cooked properly.

water. Now dal is also done. let it be little golden brown. now mix tomatoes & ginger. salt & butter. 1 medium tomato finely chopped. let it cook on slow heat for another five minutes. pure ghee . 1/2 tsp. After one pressure. Serve hot with chapati or rice. 2 green chillies finely chopped. heat it & put jeera. jeera 1 pinch of hing salt to taste 2 tbsp. let the dal boil once with masala. garam masala powder 1 tsp. In the meantime take ghee in a pan. 1 tbsp. let it cook again for another minute. turmeric. 2 tbsp. red chilli powder Method Wash the dal & in pressure cooker put the dal. chopped chilli & chopped cilantro. so that it can taste really good. cilantro finely chopped. 1/2 tsp. 1 small onion finely chopped.turmeric powder 1/2 tsp. butter 2 tbsp. When jeera starts splutter put garlic & onion. boil little water and mix it while dal is boiling. in last add red chilli & garam masala powders. each ginger & garlic finely chopped. Open the cooker & mix the masala throughly. let them cook for 1-2 minutes. If the dal is more thick. Then add hing.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. 5 cup water.

onion. Now add lime juice in it and mix it well.Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. salt. ginger garlic paste and hing. Now cook all the things till they are cooked completely. tomato. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste . turmeric powder. Serve hot with chapati or rice. When it cooked 3/4 then add spinach leaves. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal.

red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Also put some dhania powder in it. Dish is ready to serve. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Now put dhania powder. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. Can serve 5 persons. garam masala. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Now put amchur powder in it and fry for 5 minutes till dal is further dry. Now put moong dal dried of water in it and fry. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . black pepper. salt.

chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. Put the entire masala in cooker. pinch of chilly powder. Add garam masala. cook it till onions turn brown. 1/2 spoon chilly powder and turmeric. do not release pressure. 1 spoon salt. 2 tomatoes 1 green chilly garam masala coriander leafs . after the 4rth whistle put on sim for sometime. cook again for five minutes. turmeric powder. add green chilly. add ghee. serve hot with rice or chapattis. the dish is ready. after that turn the gas off. Add crushed tomatoes. pinch of turmeric powder. add 1/2 spoon salt. For Masala Preparation: Take a kadhai. After that add jeera. add garlic.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. give one more whistle. add water if required. make sure added water is boiled. 3/4 whistles. and coriander leaves. and put it on sim for some time. Put it in pressure cooker along with 3 1/2 katori water. Hurray. put grinded onions.

add chopped garlic. Wash. cumin powder 1/2 tbsp. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. stirring occasionally. Add red chilli powder.Punjabi Dal Ingredients urad dal. Add chopped tomatoes and cook on high heat for three to four minutes. Drain soaked dals. tomatoes 3 nos. chana dal and kidney beans in sufficient water for at least six hours. oil 4 tbsp salt to taste . stirring continuously. fresh coriander leaves 1. remove stem and finely chop green chillies. wash and soak urad dal. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. Meanwhile. cumin powder and stir-fry briefly. Stir in the cooked dals and butter and mix well. Add salt. sprinkle on the dals and serve hot. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. butter 3 tbsp. Peel and finely chop onion and garlic.4 cup kasuri methi 1 tbsp. Add chopped onion. heat oil in a pan. Method Clean. Crush kasuri methi between the palms. Wash and finely chop tomatoes. chopped coriander leaves and cook dal for ten minutes on low heat. red chili powder 1 tbsp. garlic 8-10 cloves green chilies 2-3 nos. stir-fry briefly till golden brown. Wash and chop coriander leaves.

Remove from fire and garnish with chopped fresh coriander leaves. add required water. tomatoes and green chilly. Serve hot with plain rice or phulkas. turmeric powder and the asafoetida and pressure cook the dal. Add the cooked dal and mix well. Cover and let it cook well till the tomatoes are soft and almost mashed-up. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . In a sauce-pan. urad dal and the cumin seeds. heat 2 tsp oil and add to it the mustard seeds.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal.

cummin seeds) . Cut the potato and the tomato into pieces.1 cup potato .1 tomato . Serve with plain rice. black pepper and pressure cook it. black pepper powder . take out from the cooker. mustard seed. Then add them to the daal along with the curry leaves.1 or 2 teaspoons salt seasoning (oil.Hot & Tasty Dal Ingredients toor daal . After it is done.1 curry leaves (optional) Method Wash and peel the potato. add salt and the seasoning.

green chillies. ginger. When you see the masala & the ghee separating. Add a little water if needed. salt. Garnish with cilantro & chat masala/lemon juice. add the cooked daal. when they start spluttering. add onion & fry till its light brown in color. Cook for about 5 minutes. Add tomatoes & continue frying.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. curry leaves & garlic for about 20 minutes. add jeera & rai. Mix well. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . few drops of ghee. Add zucchini & fry till it becomes soft. In a frying pan add the ghee. Let it cool. Serve hot with chappati or rice.

tamarind. 1 tbsp. curry leaves.which is obtained by blending the coconut and 2 cups water. curry leaves and asafoetida till cumin sputters.cooked and mashed rough to form a paste. and garam masala and salt as per your taste. "milk" of half coconut . Pour this mixture in the boiling dal and cover. tastes great with rice. . jaggery 2 tbsp. asafoetida clarified butter/ ghee Method Heat the dal in a pan. heat the ghee. and add cumin seeds. soaked in water garam masala to taste cumin. On a separate pan. Add the jaggery and tamarind water. add the coconut milk and bring to a boil.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. Serve with a garnish of chopped coriander.

In a small kadhai. You can dip your fingers in a little oil and then flatten the balls. Mix well with water and boil again.wash the tur dhal and pressure cook. To make rontas: Mix rice flour and maida/wheat flour and salt . Remove from cooker and add slit green chillies. flatten these balls with the help of your fingers to form small puris. heat oil. asafoetida and salt to it. add bits of red chillies and curry leaves.slit Method To make dhal. Put the hot rontas in hot dhal and serve. It can be a complete and nourishing meal for them. Add mustard seeds. On a clean cloth. Add this seasoning to the cooked dhal. you can add some vegetables while boiling dhal. Remove the rontas and deep fry in oil.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. If children are fussy about eating vegetables. They should look white in colour. Make small balls as in case of puris. The dhal should not be very thick. They should not be fried for long. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . When the seeds crackle. Add enough water to make a smooth dough.

sugar. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste . turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well .add some more water Add salt. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. red chilli powder. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds.Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. crushed 1 piece of ginger. If the gravy is too thick.

cumin. . Heat 2 tbsp of oil in a kadai or a saucepan. 1 tomato finely chopped.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes. Add dal mixture and bring to boil. Take dal fry in a serving dish and garnish it with chopped fresh coriander. Cool down cooker. 1/2 tsp of turmeric 1 tsp chilli powder.and grated ginger and cook it until soft. cumin seeds fenugreek seeds. 1 green chilly chopped.tomato.fenugreek & whole coriander seeds. Add tsp mixture of mustard. Simmer for 5 to 10 minutes. 1 tsp mixture of mustard seeds. 1 tsp of dry mango powder 1/2 inch grated ginger. salt as per taste.rice or pulao. Serve this dal fry with roti. 2 tbsp of cooking oil. Add dry mango powder and tsp of chilli powder and fry for a minute. whole coriander seeds. 2 tbsp of fresh chopped coriander.remove dal & beat with spoon or a hand beater. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. When seeds states poping add chopped onion.

add to the half cooked dal.keep on medium fire to boil till the dal is half cooked. Keep aside. Add red chillies and curry leaves. Cook till dal is tender and the mango pieces are cooked to a pulp.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi. Peel the mango cut into big pieces. Serve with rice. Heat the ghee in a frying pan and fry the mustard seeds till they splutter. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Add chopped onion and garlic and fry till brown. Aam dal should be watery in consistency. Add to the cooked dal.

asafoetida and close the cooker. Boil tamarind and half of the kadipatta leaves separately. Cook on a slow flame for 2-3 minutes. Mash this cooked mixture lightly. Allow to stand for a few minutes. add it to the daal and immediately cover the daal with a tight lid.Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. heat a little oil . methi. one onion sliced into pieces. tur daal. When the oil is hot and sputtering. Add salt and chilli powder. till the tamarind becomes soft . a little of the coriander. Cook until the daal is soft (about 5-8 mins). Cook on a slow flame. 2 garlic flakes.extract the pulp and add the tamarind water to the daal mixture.add the remaining garlic and kadipatta. spinach.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . one whole tomato. In a sauce pan. Serve hot with rice and ghee and papad. add red chillies (2-3) and jeera. asafoetida (hing): a pinch red chilli powder: 1.

3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. After that add salt. jeera (if you need more spicy add red chilli).Kosambari Ingredients one cup chana dal green chilli. Grind soaked chanadal with green chilli. Method Soak chana dal for 3 to 4 hours. Garnish with coriander leaves. Season that with oil. mustard seeds. corianedr for garnishing. . ginger roughly. lemon juice & coconut powder.

Add some salt. garam masala salt to taste 1/4th tsp. Stir until boiling. onion and fry until onion becomes golden brown. Heat oil add cumin seeds. Add tomatoes. 1/2 to 1 cup onions 1 tbsp. Add some water. garam masala. Add 2 to 2 1/2 cups of water. oil coriander leaves 1/2 tsp. Cook the vegetables. ginger-garlic paste green chilies. moong dal. urad dal and masoor dal together. Then add cooked dal.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. Cover the vessel. green chilies. Add ghee for great taste. ghee (optional) . carrots. coriander leaves. Add broccoli. eggplant. Stir occasionally. Add ginger-garlic paste and fry for some more time. green pepper. celery and cook in the pressure cooker. some salt if needed. cumin seeds 1 tbsp.

cardamom. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. Heat 2 tablespoons oil and add finely chopped garlic. Don't over cook the dals. bay leaves salt till tender. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. Saute the ras with it . coriander powder. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. rajma. whole chana dal (black chana). garam masala. Eat it with boiled rice or take it as an appetizer. chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. cloves. Cook the tomatoes till they lose their water and then add the dals to it and mix well.If the ras gets thick then add more water and boil. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . one portion of green chillies. black eyed pea. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. Separate the lentils from the lentil soup with a sieve or rice constrainer.

.Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. Make vaghar add curry leaves and turmeric. Pressure cook toor dal(1/2 cup). Then add paste boil well for ten minutes. 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). onion and fry (golden brown). Add toor dal boil for five minutes and add tamarind juice.

urad dal 1 tsp. black pepper. To a vessel add little oil and mustard seeds. Grind these ingredients along with the cooked tomato. the ground mixture. Add a tomato to this to cook with. oil 1/4 tsp. turmeric powder and little oil. Serve this with rice. black pepper 1/2 tsp.Moong Dal Rasam Ingredients 5-6 tsp. hing 6-7 tsp. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. It is always better to have little moong dal or else the rasam will become thick. In a little oil fry hing. salt to taste and bring it to boil. urad dal. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . Mix them well. Now add the cooked moong dal. moong dal 3-4 tsp. After the seeds pop add the curry leaves. mustard seeds Method Pressure cook moong dal with some water. cumin seeds. red chillies for a while until the dal turns little brown in color and add coconut at the end.

1/4 tsp turmeric 1" ginger piece. cut into small pieces 1 green chilli. Add water if the consistency is too thick. Cook till the daal starts to boil. pour ghee. ginger. Add the cooked daal. Remove from flame and add chopped coriander leaves and lemon juice. salt and turmeric. add cumin seeds. In a hard bottomed pan. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . garlic and chilli pieces. curry leaves. Remove and churn it using buttermilk churner.Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together.

Pour tamrind water and salt. Add 1 cup of water and mix well and cook for 3 minutes. Pressure cook tuar dal. Add hing powder and mix well. Allow to cook for 5 minutes. Saute for a minute. Add red chillies curry leaves and turmeric. Add palak and mix well.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Add some water while cooking. Chop them. It goes very well with rice. Now heat oil in a pan. Add mustards and methi seeds. When palak is done add dal and mix well. .

Add tamarind (not paste) in it. Then add the tomatoes (paste or diced).1 tsp jeera seeds .1 cup oil . Add saltto taste. Smash it. Add the smashed tur daal.Khatti Masala Daal Ingredients tur daal . Garnish with coriander leaves. Add ginger and garlic paste. put oil. Add turmeric powder and red chilli powder. Add water as per the thickness required.1 tsp Method Wash tur daal and boil it.6-8 pieces (not paste) red chilli powder . Cook it till the oil separates. Add curry leaves. Fry for a minute Add onion and fry till slightly brown.1 tsp curry leaves salt to taste coriander leaves . Fry for a minute.1/2 tsp mustard seeds . turmeric .1 ginger paste . In a kadai. Cook it for 4 to 5 mins.1 tsp tomato(diced or crushed) .1/2 tsp garlic paste .2 tblsp onion . mustard seeds and jeera seeds.3 tblsp tamarind .

Dal Spinach Ingredients spinach . After 10-15 mins when both the ingredients are cooked.1-2 chopped salt to taste sugar .1 chopped green chilli . Serve hot with chapatis or rice. Put in the salt and sugar.4 tbsp onion . low in fat.3 cups chopped moong dal . chilli and tomatoes. Add the spinach paste and mix well. Heat oil in a pan and fry the onion.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. Squeeze out all the excess water and grind to a fine paste. Stir.1 tbsp oil . High in nutrition.1 chopped tomato . remove and wash them with cold water. . Cover and simmer for 5 minutes.

Add in the onions.All-in-one Dal Ingredients toor dal . Add tomatoes and fry for about a minute or two. .1/2 cup onions . Method Boil both the dals with turmeric in a pressure cooker.1 (chopped) green chillies . Boil or microwave separately the peas and carrots for a few minutes till they are cooked.1/4 tsp. garlic and green chillies and fry for sometime.).1/2 cup moong dal . ginger.about 1/2 sq. In a non-stick pan or kadai.2 (chopped) ginger . peas and carrots. (You can also boil the spinach along with the dals.1/4 cup carrots . spinach. saute the mustard seeds.1/2 (chopped)(can use the frozen peas and carrots available) spinach . so the cooking time will be less.1 (chopped) tomatoes .in (chopped) garlic . Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked. Add in the dals. cumin seeds and a dash of asafoetida.2 to 3 cloves (chopped) peas . Add some water if the mixture is too thick.1 cup (chopped) salt to taste turmeric .

1 tbsp sambhar powder .1 tsp turmeric powder . hing. . Add chilli powder.to taste chilli powder . sambhar powder and tomatoes and mix well. Heat ghee in a pan.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker. add cumin seeds and splutter.1/4 cup tomatoes.1 cup moong dal .Yellow Dal Ingredients tur dal .to taste salt.11/2 tbsps ghee . Add salt and mix well.2 tbsps cumin seeds . Lastly add the cooked dals and boil for few minutes. Saute till the ghee oozes out.2 chopped hing.

sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. sugar and bring the spinach mixture to vigorous boils (2 to 3). Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Add the besan-yoghurt paste to this spinach. Meanwhile mix the besan flour in yoghurt to make a smooth paste. Mash the cooked spinach (along with the water) to form a pulpy mixture. Add salt. Pressure cook the spinach with enough water for 6-7 mins (1 whistle). For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) .Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt.

moong dal 50gms. 1 tsp. tej patta & onions and fry till brown Now add tomato. heat oil. green coriander and mix well with onion and add it to the dal. turmeric pd. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . Garnish with green coriander. masoor dal 50gms urad dal 50 gms turmeric pd. For tadka. salt Method red dried chilli 10-11 fry in 1 tsp.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms.

When they splutter. Add the mustard and jeera to the hot oil.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. Serve hot with rice or rotis. Add the garam masala and fry for 1 more minute. You could also use sprouted moong or any sprouts instead of the daal . heat 2 teaspoons of oil. Add salt. Variations: You can replace palak with methi or radish leaves. Add the daal to the pan. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . jeera for seasoning 1 large piece of raw mango salt to taste. wait for 2 whistles) In a non stick pan. Sprinkle the palak over the daal and let it cook for another 10 min. add the capsicum and stir fry for 5 minutes.

After a few minutes. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ).Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. Then add the salt and the chopped cilantro. peel the skin. add the fresh lemon juice and then serve with hot basmati rice. deep pan with a lid. Adjust the salt amount if you add water. Pour the oil in it and set at medium-high. After the oil is heated.The water should be very hot. Keep on stirring till a wonderful aroma comes out. and green chillies in it. Then add the hot water. The vegetables would also be done by then. add some more hot water. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. Keep aside. Finally. After about 35 minutes. add the veggies and the daal. radish or turnip (mooli). Stir constantly and saute at medium to medium-low heat. Cover the pan and maintain the heat at medium-high. jeera. butternut squash or acorn squash (pumpkin). and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. Take a big. The whole thing should be done in another 15 minutes. fresh chopped vegetables (cauliflower. washed. for color) . check and see if the daal is boiled and close to being soft and mashy. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. A stock pot would be fine. carrots. If not. and the haldi. put the ginger paste.

Cook until mango become soft.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. In other pan heat ghee add mustard. turmaric. cumin seeds. Add this seasoning to dal and decorate the dal with some coriander leaves. . lal mirch and salt. In a pan boil some water and add mango pieces. Now add cooked dal to this and boil if require add little more water. lal mirch powder and hing.

This can be served with chapathi. Chop the 3/4th of onion and chop into small pieces.1/4 tsp ginger .Green Gram Dal Ingredients onion .1 small onion green gram . ginger. Garnish the daal with dhania or coriander leaves. Add the cooked daal and cook till they mix well. . salt. Add the paste when the onion turns brown.1/2 cup (do not use cut gram) dhania powder . Stir for a while.small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. Grind the remaining piece of onion with dhania powder. garlic into paste (use little water).1/2 tsp chilli powder . Fry cut onions in 2 tsp of oil (vegetable).

Note: If you do not have a microwave . heat oil in a pan and splutter cumin seeds in it. Meanwhile. Next add asafoetida. vegetable oil : 2 tsp. you can also pressure cook the dal with very less water. coriander and turmeric powder. Add ginger and chillies and the microwaved dal. You can also use chilke wali urad for this dish. Stir for 5 minutes and your dal is done. green chillies : 3.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. chopped coriander powder : 1/2 tsp. asafoetida : less than a pinch cumin seeds : 1 tsp. turmeric powder : 1/2 tsp. Method Soak urad dal for about 2 hours. Microwave the dal for about 9 minutes by covering the dish with a plate. . however the chilka has to be removed by boiling the dal before making the dish. Stir for about 1 minute.

salt and chili powder. broken 4 cups water 1/2 tsp. Close cooker and cook on high for another 10 minutes. water. . Mix garam masala and pour it on daal. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. fry cumin with ghee. turmeric. garam masala salt & chili powder according to taste Method Clean and wash daal. cumin 2 tsp. oil 1/2 tsp. Add daal. turmeric 1/2 tsp.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. In a small pan.

curry leaves mustard seeds. remove it from flame & add the grinded mixture to it with salt & keep it aside. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. Then cook the dal till it becomes soft & can be smashed. After the dal is cooked. red chilly powder & turmeric powder together. Method Take the moong dal & roast it dry without any oil till it is pink in colour. garlic. Meanwhile grind the coconut. red chilly 2 nos. Let the dal become little hot but do not boil it. . Take a pan add on some oil & then to it the mustard seeds. Serve it with hot rice & papad.

Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. Add salt and chilli powder. a little of the coriander. one onion sliced. add the remaining garlic and curry leaves. heat a little oil. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. asafoetida and close the cooker. cook on a low flame. one whole tomato. Allow to stand for a few minutes. coriander seeds 2-3 dry red chilli . lentils. Add turmeric and half of the curry leaves. In a saucepan. spinach. When the oil is hot and sputtering add it to the dal. fenugreek. add dry red chillies and coriander seeds. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. 1 bunch coriander pinch asafoetida 1-2 tsp. garlic.

Add tamarind juice.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. Add salt. boil this mixture for 5 mins. Add green chillies. sambar powder. add mustard. . Soak the apples in lemon juice for 30 mins. cummins. Fry onions till they turn brown. With 2 spoons of oil in tava. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. coriander leaves and put the stove in sim for 10 mins.

Ideally. Chop the asparagus sticks into 2 inch tall pieces. When asparagus is tender (it should not become too mushy). hing and the curry leaves. Add a pinch of garam masala if you like. Fry for a bit. the cooked toor dal and salt to taste. when they splutter. . Heat oil/ghee in pot. Add water to make it as thick or thin as you like. Then cover with lid and cook on slow fire for a while. add jeera.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. Serve hot with rice or chapatis. Then add the green chillies. add mustard seeds. add haldi. Add the asparagus sticks and fry for a while. the consistency should be medium. Boil the daal and then add chopped coriander leaves.

Add mustard. cumin seeds and garlic paste to oil. Add finely chopped cabbage and mix it well. Cabbage with dhal is ready to serve. When cabbage turns soft. This goes very well with chapati .Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. Method Soak dhal for 1 hour. add dhal. (Do not pressure cook the dhal). 1 clove of garlic 2 tbsp oil salt to taste. splutter. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. salt and mix well.

1 tbsp Method Wash palak (spinach) thoroughly.mirchi".chopped finely red chilli .few leaves ghee .1 cup palak . red chilly powder. Add ginger/garlic paste. papad and fried "dahi .a pinch dhania powder .1/2 tsp salt . chop and keep aside. Heat oil in a pressure cooker.1.Masoor Dal With Palak Ingredients masoor dal . Close the pressure cooker and cook till dal is done. Serve hot with plain rice.as per taste turmeric .5 cups finely chopped onion one piece . Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.1 tsp coriander . . Add masoor dal and palak. turmeric and salt. Stir till ginger /garlic smell goes away and oil leaves the side of the pan. dhania powder.to taste oil .1 tsp ginger/garlic paste . Add 1/2 tsp of pure ghee.

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